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Food Science Technologist - Torrance, CA

King's Hawaiian Bakery West, Inc.

 

 

 

 

THE POSITION

 

This position will also carry out any projects and/or research related to the baking science of our existing products and/or new product development. This includes raw material sourcing and approval, hands on creation and development of prototypes, including small batch testing in identifying formulations, sensory evaluation, product specifications, and documentation. This role will work closely with other business functions including Production, Engineering, Quality Assurance, Supply Chain, Customer Service, Sales, and Marketing.

 

PRINCIPAL ACCOUNTABILITIES

 

  • Executes the technical aspects of assigned new product projects that include label changes, formula changes, sourcing changes, and innovation.
  • Work closely with culinary chefs, consultants and agencies in taking recipes from concept to commercialization.
  • Qualify new raw materials based on functionality, food safety and quality standards.
  • Conduct shelf life studies and analytical testing on prototypes, raw materials and finished products, including sensory evaluation and data analysis.
  • Develop in-process and finished product specifications.
  • Conduct market research on ingredient functionality and cost savings.
  • Works closely with our ingredient and packaging suppliers on the technical characteristics of our materials.
  • Apply Food Science knowledge for new product/concept exploration for evaluation, utilizing both current and future equipment.
  • Conducts small batch (benchtop) experiments and produce sample products for evaluation.
  • Participates in sensory training and evaluation to help ensure the highest quality of our products.
  • Provides assistance to Operations when transferring products or processes through the scaled-up

commercialization process.

  • Run all pilot batches as necessary for project requirements.
  • Oversees the participation in planning and scheduling of experiments and verifies data collection and conclusions.
  • Support and educate production on new product plant introduction/start-ups while maintaining product quality within specification.
  • Supports Production in process troubleshooting when product quality issues arise, discuss events and train across all manufacturing teams within the organization, and catalogs troubleshooting events for updating training curriculum and/or future reference.
  • Serves as a critical thinker to the Production and Quality Control to troubleshoot product quality issues and set preventative measures to keep issues from reoccurring.
  • Supervised advice on processing and packaging improvements.
  • Executes Continuous Improvement Projects that include any new equipment that will affect the quality and performance of the product.
  • Makes recommendations for projects and experimental plans to support continuous improvements in our dough systems and finished goods product quality.
  • Developing standards of quality checks and evaluations using scientific testing methods.
  • Develops, executes, and documents experiments designed to prove hypothesis of our products and equipment.
  • Serves as a subject matter expert for all product related formulations, process, and product applications.
  • Provides training, insight, and feedback to plant operations for product formula or quality issues.
  • Representing R&D in key cross-functional meetings and collaborating with Marketing and Operations to support business initiatives.

 

Operations for ingredient qualifications, commercialization and manufacturing; Quality on risk assessments, raw material testing, and root cause analysis

 

QUALIFICATIONS

 

  • Bachelor’s Degree from a 4-year accredited college or university in Food Science or related field
  • Master’s Degree in Food Science is a plus
  • Must have 2-5 years in equivalent position.
  • Food and Beverage Manufacturing –Baking preferred.
  • Hands on prototype development.
  • Skills / Specialty – New Product Development, Project Management
  • Knowledge of physical properties and chemical composition of food and ingredients.
  • Knowledge of extensive areas of food science and technology, marketed food product types and experimental procedures.
  • Fundamental understanding of applied statistical analysis.
  • Ability to follow and enforce company policies and processes.
  • Ability to develop positive and collaborative relationships throughout the organization.
  • Ability to think critically and apply learning to creating solutions.
  • Can conform to shifting priorities, demands, and timelines through analytical and problem-solving capabilities.

 

 

Note: This Position Description indicates the critical features of the role as they are presently envisioned. They are subject to change at any time due to business conditions or other reasons. The incumbent may be asked to perform other duties as required.

 

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